Chocolate Creams
From The Raleigh cook book, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1176Calories
2 gProtein
286 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1176 kcal
Protein2.4 g
Carbohydrates286 g
Fiber2.9 g
Sugars258 g
Total Fat1.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium107 mg
Potassium270 mg
Calcium23 mg
Iron2.4 mg
Magnesium74 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline1.5 mg
Caffeine6.8 mg
Water53 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 43. The excerpt below is the record exactly as published.
Chocolate Creams.—Form tiny balls of fondant size of a marble. Put on oiled paper to harden. Make covering by putting a quarter of a pound of grated chocolate into a saucepan, stand in pan of boil- ing water, add half pound of fondant, a teaspoon of vanilla and sufficient boiling water to make it the consistency of very thick cream
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